When buying the fish, tell your fishmonger that you would like six equal sized pieces of cod fillet with the skin on. Also tell him you’ll be roasting them and would like to cook them all together.

250g of diced carrot, celery, onion, potato and leek
6 pieces of cod fillet
1kg of mussels
200ml white wine (any will do)
1 lemon (for a squeeze of juice)
250g of diced carrot, celery, onion, potato and leek
Knob of butter
250ml cream
Olive oil for ‘drizzling’

Prepare the mussels and sauce in the morning. Heat a large pan, pour in the wine and once the wine is boiling add the mussels. Put the lid on and steam the mussels until they open (approx 5mins). Empty the mussels into a colander, saving the liquid. Once the mussels are cold remove the flesh, place in the fridge and chuck away shells. Add the knob of butter and 250g of mixed diced veggies into the pan to sweat. Pour in the remaining liquid from the mussels and reduce by 2/3. Add cream and boil. By this time the veggies should be cooked. Add a squeeze of lemon and season to taste.

Preheat oven to 200˚C, place cod on a greaseproof lined tray skin side up, ‘drizzle’ with olive oil, sprinkle with salt and pepper and bake for 8-12min until cooked through. Put mussels and sauce in a pan and boil. Place a small mount of wilted spinach onto the middle of the plate, sit the fish on top and pour the sauce around the edge.

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